Beef Wellington Bites

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Beef Wellington Bites

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Ingredients

Adjust Servings:
1 tbsp. vegetable oil
2 sheets frozen puff pastry, defrosted
2 lb. beef tenderloin, trimmed and cut into 1” cubes
1 tbsp. butter
6 oz. cremini mushrooms, minced
2 shallots, minced
1 tbsp. rosemary, chopped (plus whole sprigs for garnish)
1/4 c. Dijon mustard
1 Egg, lightly beaten
kosher salt
Freshly ground black pepper

Get your fancy on with these crowd-pleasing beef Wellington bites.

Ingredients

Directions

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[arve url=”https://www.youtube.com/watch?v=XRpBkTCnpJo” autoplay=”no”/]

Steps

1
Done

Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.

2
Done

Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet.

3
Done

Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.

4
Done

On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8"-thick. Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs before serving.

Lory

Your diet is a bank account. Good food choices are good investments.

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